Salted Caramel Affection

I often like to take the challenge of exploring unconventional flavours and introducing people to new food trends, so here comes another one…Baked Cheese Cake with Salted Caramel Popcorn.

So what is Caramel? Caramel is a dark brown liquid which can be used as a flavouring agent in desserts and can also be used as a filling and topping. The process of sugar molecules breaking down and re-forming into compounds when heated creating a characteristic nutty flavour and brown colour is known as Caramelization.

Salted Caramel is made by boiling sugar until it turns light brown in colour, with the addition of cream, butter & vanilla. This is stirred until smooth and velvety, as this is a Salted Caramel Sauce it is generously seasoned with fleur de sel (sea salt). As it cools, the mixture thickens making it easier to work with. One point to keep in mind when making a Caramel Sauce is to never touch it with your hands when its hot as the sugar can burn your skin.

This amazing confectionery when drizzled over a classic cheese cake before baking, triggers the taste buds and takes it to another level of satiety.

Baked Cheese cake with Salted Caramel Popcorn

Baking Temp: 140*C for 30 min

Portion size: 18cmx18cm square ring

For Base

Ingredients

Quantity

Digestive Biscuits

150gm

Melted Butter

70gm

For Cheese Cake Batter

Ingredients

Quantity

Philadelphia cream cheese

340gm

Castor sugar

100gm

Flour

22gm

Egg whole

2pc

Egg yolk

12gm

Cream

24gm

Vanilla pod

1 pc

For Salted Caramel

Ingredients

Quantity

Glucose

50gm

Sugar

100gm

Cream hot

100ml

Butter

10gm

Salt

As Required

Method

For the Base

Crush digestive biscuits with rolling pin and keep the biscuits in a mixing bowl

Pour in the melted butter and mix well to form a crumble.

Put this crumble onto a lined ring and press evenly and set in freezer.

For the Cheese Cake Batter

Place cream cheese, castor sugar, vanilla and flour into bowl and cream till nice and smooth.

Add in the whole egg and yolk, slowly one at a time, mix well.

Finish with the cream.

Pour the batter over the cheese cake base into the ring, swirl some caramel in the batter. and bake at 140*c in baine marie.

For the Salted Caramel

Make a a caramel with glucose and sugar, add butter and hot cream and mix to combine, add salt and cool at room temperature.

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts.
Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004.
She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai.
In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.